Matar Pulao and Raita

Recipe by
Total Time:
55 minutes
Serves:4
Rated 3 based on 100 votes
3
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Chicken Chowmein (Noodles), Best Crunchy Pesto Broccoli with Poached Eggs , Easy Spicy Bake Salmon

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Ingredients

  • 1 cup - Matar (green peas)
  • 1 - medium sized onion, finely chopped
  • 2 cups - basmati Rice
  • 1 - medium sized tomato, finely chopped
  • 2 - small green chillies, finely chopped
  • A handful of Raisins
  • 1 tbsp - Cumin seeds (cumin)
  • 1 tbsp - khuskhus
  • 1.5 tsp - Turmeric powder
  • Salt to taste
  • Few pieces of Dalchini
  • For raita:
  • 1 - medium sized Onion
  • 1 - medium sized Tomato
  • 2 - small Green chillies
  • 1 - small Cucumber (kakdi)
  • Few leaves of coriander (cilantro)
  • 2-3 cups - curd/yogurt
  • Salt to taste
  • 1 tsp - Sugar

How to Make Matar Pulao and Raita

  • Wash the rice and drain the water. Set it aside for at least 15 minutes.
  • In a pan, heat the oil. Add the cumin seeds, khuskhus and dalchini.
  • Add onions and allow to fry till the onions become pink.
  • Add the peas and chillies and fry on a medium heat.
  • Add the washed rice and stir fry for 2 minutes.
  • Add the tomatoes and stir fry for a minute.
  • Add salt and turmeric powder and stir fry for 2 minutes.
  • Add 4 cups of water and allow the rice to cook.
  • Serve hot with papad and raita.
  • To make the raita:
  • Beat the curd well to form a soft texture.
  • Chop the onion, tomato, cucumber and chillies finely and add them to the curd.
  • Add salt and sugar and mix well.
  • Finely cut the cilantro leaves.
  • Garnish the raita with the above cilantro leaves.
  • Serve with the pulao.